Friday, 3 February 2017


400g can chickpeas, drained 
Clove garlic 
1 spring onion 
1 red chilli, reseeded
Handful of fresh coriander 
1 tsp ground coriander 
1 tsp ground cumin
1 tsp finely chopped lemon zest
1 - 2 tbsp olive oil 
1 tbsp plain flour 
1 tsp baking powder 

To serve: warmed pitta breads, lettuce, Tzatziki, cucumber, tomato, fresh coriander 

Blitz everything in a food processor to a textured paste. If you don't have one, you could mash the chick peas and chop and stir in the other ingredients.

Shape into 16 small balls.
Fry in olive oil for about 5 minutes, turning often.